Fresh, light, one-bowl quinoa salad that celebrates strawberry season and spring vegetables, finished with a bright oil-free lime tahini dressing.
I once went strawberry picking expecting romantic rows of bushes and shade. In reality I found myself hunched over, squinting in the sun, sweat collecting at the brim of my hat, and a basket only partly full. Some berries were perfect; others probably best left for the birds. Still, the good ones were spectacular.
Now that strawberries are in season, I like to use them in a simple, fresh salad: toasted quinoa tossed with sweet strawberries, peppery radishes, crunchy snap peas or edamame, tender green peas, and lots of fresh herbs. Everything is pulled together with a zesty lime tahini dressing that’s oil-free and bright.
This Strawberry Herb Quinoa Salad comes together in one bowl in under 30 minutes, so you can spend more time outside enjoying the warmer weather—or heading back to pick more berries.
What You Need to Make Strawberry Herb Quinoa Salad
This recipe uses toasted quinoa for a slightly nutty flavor and a pleasant contrast with the juicy strawberries and raw vegetables. If you prefer, plain quinoa will work, but toasting adds depth.
Main ingredients:
- Toasted quinoa (cooked)
- Fresh strawberries
- Radishes, thinly sliced
- Peas (fresh or frozen, cooked) or edamame
- Fresh basil leaves
- Green onion (green parts), thinly sliced
- Hemp hearts for a mild nutty finish
Ingredients for the Lime Tahini Dressing
The dressing is simple, tangy, and slightly sweet. It’s oil-free and can be thinned with water to reach the consistency you like.
- Tahini
- Fresh lime juice
- Maple syrup (or another liquid sweetener if needed)
- Himalayan sea salt or regular sea salt
- Black pepper
- Water to thin as needed
How to Make Strawberry Herb Quinoa Salad
1. Cook the toasted quinoa according to the package directions and let it cool slightly.
2. While the quinoa cooks, wash and chop the strawberries, slice the radishes thinly, prepare your peas or edamame, and chiffonade or roughly chop the basil. Slice the green parts of the green onion and set everything aside.
3. Make the dressing: whisk together tahini, maple syrup, lime juice, a pinch of Himalayan sea salt, black pepper, and about 1/4 cup water. Add more water, a tablespoon at a time, until the dressing reaches a pourable but creamy consistency.
4. In a large bowl, combine the cooked quinoa, strawberries, radishes, peas or edamame, basil, green onion, and hemp hearts. Toss gently to mix.
5. Drizzle the lime tahini dressing over the salad and toss again to coat everything evenly. Taste and adjust with a little more lime, salt, or maple syrup if desired.
6. Serve immediately with extra chopped chives or green onion on top. Leftovers keep for 3–5 days in the refrigerator. For best texture, store the dressing separately and toss with the salad just before serving.
Swaps and Substitutions
This salad is versatile. If you don’t have toasted quinoa, regular quinoa is fine. Swap basil for mint or parsley if you prefer a different herbal note. For extra protein, add white beans, chickpeas, or more edamame. Snap peas or raw sugar snap peas add crunch, while cooked peas give a softer texture and sweet pop of color.
If lime isn’t your favorite, lemon works well in the dressing. Adjust the sweetness and acidity to balance the strawberries and the tahini.
How to Serve
This salad is great as a light lunch, a side dish at a picnic, or a refreshing dinner on warm evenings. Serve chilled or at room temperature. If preparing ahead for lunches, keep the dressing separate to maintain the salad’s crisp texture and toss just before eating.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings
- Diet: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
Ingredients (Quantities)
Strawberry Herb Quinoa Salad
- 1 1/2 cups toasted quinoa, cooked
- 1 pint strawberries, hulled and diced
- 8 radishes, thinly sliced
- 1 cup cooked peas or edamame
- Basil leaves, thinly sliced
- 1/4–1/2 cup green onion (green parts only), sliced thin
- 1 TBSP hemp hearts
Lime Tahini Dressing
- 1/4 cup tahini
- 2–3 TBSP lime juice
- 1 tsp maple syrup
- 1/4 tsp Himalayan sea salt
- Black pepper, to taste
- 1/4 cup water, plus more to thin as needed
Notes
This recipe is adapted from a seasonal salad idea and streamlined for quick weeknight preparation. Toasting the quinoa is optional but recommended for a nuttier flavor.
This post includes a sponsored ingredient mention, and some links on the original recipe page were affiliate links; the text and recipe here reflect the author’s guidance and personal preferences.
